Italian pigeon pie with pasta

Ingredients:

• Pigeons - 3 pieces
• Bacon – 100 grams
• Carrots - 2 pieces
• Celery root - 1 piece
• Onion (large) – 1 piece
• Marsala or sweet red wine – 1 glass
• Short tubular pasta or horns – 500 grams

For the béchamel sauce:

• Butter - 1 tablespoon
• Flour - 2 tablespoons
• Milk - 2 cups

For the dough: (or 300 grams of puff pastry)

• Butter – 200 grams
• Flour – 200 grams
• Eggs - 2 pieces
• A pinch of sugar
• Salt
• Pepper

Preparation:

1. Finely chop and fry carrots, celery, and onions in a tall cauldron.
2. Wash the poultry giblets thoroughly, remembering to remove the bitter, green substance from the livers. Finely chop the livers and gizzards, add them to the vegetable mixture, and fry until golden brown. Now add the pigeons (you can use only the backs) and simmer, stirring with a wooden spoon.
3. Pour in a glass of Marsala, bring to a boil and sauté.
4. Meanwhile, finely chop 2 slices of ham. Add to the cauldron with the pigeon meat, add salt,
   Reduce heat to low, cover and simmer for about 15 minutes.
5. Remove the cooked pigeons and, using a sharp knife, separate the meat from the bones. Drain the liquid and reserve it for the pasta.
6. For the béchamel sauce, fry 2 tablespoons of flour with 1 tablespoon of butter, add 2 cups of milk and cook until thickened.
7. Boil the pasta in water with the remaining liquid from stewing the pigeons.
8. Knead a simple dough from dry ingredients and divide into two parts.
9. Line the bottom of a non-stick pan with prepared (or purchased) dough.
10. Mix the pasta, sauce, and pigeon meat (you can also grate some cheese and add the halved hard-boiled eggs). Place in a baking dish. Cover with the remaining dough, making a hole in it with your finger to allow steam to escape.
11. Bake in the oven at 200°C (400°F) for 1 hour. Let the pigeon pie rest for 10 minutes before turning it out onto a cutting board.
    
    Enjoy!